A VERY Vanilla Birthday Cake!

Yummy Vanilla!

I asked my Spouse what kind of cake

he wanted for his birthday and this is what

he said… “ I want a dense, moist, vanilla

cake.” When I probed further he indicated,

a vanilla filling with vanilla frosting. So,

I said, “you want a wedding cake!…

You got it!”

I tease about his love of vanilla but vanilla

can be rich and VERY satisfying.

I fist sought out the cake recipe. I chose

this one by haute apple pie

but adapted it to my husbands vanilla desires.

Very Vanilla Yogurt Cake:

4 cups all purpose flour

2 1/2 cups sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 cups Vanilla yogurt

2/3 cup Vegetable oil

4 eggs

4 tsp. vanilla extract

2 tsp. vanilla powder

Yields: 2- 9inch rounds

preheat oven to 350 degrees. Grease and flour

bottom and sides thoroughly. Mix together dry

ingredients and set aside. In a separate bowl,

mix together yogurt, oil, eggs, and vanilla extract.

Finally, pour yogurt mixture with the dry

ingredients and stir until just combined.

Pour half the batter into each of your pans

and bake for about 40 minutes or until Golden

and toothpick comes out clean. Let cake cool for

5-10 minutes then flip cake out on to wire

rack.

Now for the filling! I made a Bavarian Cream!

It was adapted from this Food.com recipe.

Very Vanilla Bavarian Cream

8 oz. softened cream cheese

2 small boxes of instant pudding mix

2tsp. vanilla powder

1/2 cup milk

1/2 cup whipping cream

12oz. Cool Whip

Mix together cream cheese, dry pudding mix,

and vanilla powder until smooth on medium

speed. Then add milk and cream, and beat

on medium for two minutes or until smooth.

Fold in cool whip.

Now that my cakes are cooled I am ready to

add my cream center! (my layers were not the

same size and worried that I wouldn’t be able to

properly “fill” my cake. so I decided to take a little

from the top/bottom of each cake)

The picture explains…

 

I then filled and stacked them realizing

the removal of some of the cake was not only

not necessary, but weakened my top cake!

It turned out that the two cakes were not

that different in size!

Since it was like 3:00 a.m. I decided to wrap my

cake tightly with plastic wrap and refrigerate

overnight to firm it up for decorating.

(Also not wanting to waste the removed cake, and

coincidently needing a nice thank you gift, I dug

out two clean mason jars. I layered the bits of

cake alternately with the extra Bavarian cream

and added layers of a homemade blueberry syrup

that I made for a Sunday Brunch. They were a huge

hit! and made a small mistake into a blessing! )

I felt quite resourceful!

Okay on to day two:

The Perfect Vanilla Butter Cream Frosting!  

Adapted from foodnetwork.com

3 cups powdered sugar

1 cup butter room temperature

1 tsp. vanilla powder

2tbs. whipping cream

In standing mixer, fitted with a whisk, mix

together sugar, vanilla powder and butter. Mix on

low speed until well blended and then increase speed

to medium and beat for another 3 minutes. Finally,

add cream and continue to beat on medium speed

for another minute or so. Check for consistency,

and add more cream slowly,

if needed for spread-ability!

I was tempted to leave it this beautiful white

snowball but the artist in me could not

leave this blank pallet for long. I went

with simple berries to keep the illusion

of simplicity.

The outcome:

“received two thumbs up from MR. Vanilla, little vanilla

licked his plate clean and our guests loved it too! By the way this

was my first successful homemade cake and only second frosting! " 

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